Name: Vegan Chicken and Dumplings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: For the Soup:; 2 tablespoons neutral oil; 1 yellow onion, diced; 4 large carrots, thinly sliced; 4 celery ribs, thinly sliced; 5 large cloves garlic, minced; 5 tablespoons unsalted vegan butter; 1/3 cup all-purpose flour; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon dried rosemary; 6 cups no-chicken broth; 1 (12-ounce) box silken tofu; 1 cup frozen peas; 1/2 cup fresh parsley, chopped (plus more for garnish); Black pepper to taste; For the Dumplings:; 2 cups all-purpose flour; 1/2 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon unsalted plant-based butter, melted; 3/4 cup plant-based milk

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Vegan Chicken and Dumplings is the ultimate plant-based comfort food. This hearty, creamy soup is packed with tender vegetables, blended tofu for richness, and soft, fluffy dumplings that simmer to perfection. Whether you’re looking for a cozy weeknight meal or a satisfying bowl of nostalgia without the animal products, this dish delivers warmth and flavor in every bite.

Why You’ll Love This Recipe

This recipe transforms the classic chicken and dumplings into a fully vegan version that doesn’t compromise on flavor or texture. The broth is thick, savory, and comforting, while the dumplings are light and pillowy. Using silken tofu creates a rich, creamy texture, and no-chicken broth adds that traditional flavor. Plus, the whole meal comes together in one pot, making it simple and satisfying.

Vegan Chicken and Dumplings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

neutral oil
yellow onion
carrots
celery
garlic
plant-based butter
all-purpose flour
dried thyme
dried sage
dried rosemary
no-chicken broth
silken tofu
frozen peas
fresh parsley
black pepper

For the dumplings:

all-purpose flour
baking powder
salt
plant-based butter (melted)
plant-based milk

Directions

In a large pot over medium-high heat, heat the oil. Add the diced onion, sliced carrots, celery, and minced garlic. Sauté for about 3 minutes until slightly softened.
Reduce the heat to medium-low. Stir in the vegan butter and allow it to melt. Sprinkle in the flour, thyme, sage, and rosemary. Stir constantly for about 2 minutes to form a roux.
Add the no-chicken broth. Cover and bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes.
While the soup simmers, blend the silken tofu in a blender or food processor until smooth. Stir the tofu into the soup to create a creamy texture.
To make the dumplings, mix together flour, baking powder, and salt in a bowl. Add melted vegan butter and plant-based milk. Stir gently to combine—do not overmix.
Uncover the pot and reduce heat to a low simmer. Stir in peas, chopped parsley, and black pepper.
Using two spoons, scoop and shape small balls of dumpling dough (about 1 teaspoon each) and gently drop them into the hot soup. Continue until all the dough is used.
Cover the pot and let the dumplings cook undisturbed for 20 minutes, until they are light and cooked through.
Serve hot, garnished with additional parsley if desired.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

Add protein: Use shredded jackfruit or store-bought vegan chicken for added texture.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
Herb variation: Try fresh dill, tarragon, or basil in place of parsley for a different flavor.
Gluten-free option: Use gluten-free flour for both the soup roux and dumplings.
Low-sodium: Use low-sodium broth and adjust salt to taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. Dumplings reheat well but avoid overcooking to maintain their softness.

FAQs

Can I make this ahead of time?

Yes, you can prepare the soup and refrigerate it before adding the dumplings. Make and cook the dumplings fresh for best texture.

Can I freeze vegan chicken and dumplings?

It’s best fresh, but you can freeze the soup base without the dumplings. Add fresh dumplings when reheating.

What kind of tofu should I use?

Use silken tofu—it blends smoothly into the broth for a creamy texture.

Can I use other vegetables?

Yes! Mushrooms, potatoes, or green beans would all be delicious additions.

How do I know when dumplings are done?

They’ll puff up and float slightly. After 20 minutes covered, they should be firm but soft when sliced open.

Is there a substitute for no-chicken broth?

Use a good-quality vegetable broth, though no-chicken broth adds a more traditional flavor.

Can I use almond or oat milk?

Yes, any unsweetened, plain plant-based milk works well in both the soup and the dumplings.

Are the dumplings supposed to be sticky?

Yes, the dough is sticky and should not be handled by hand—use two spoons to drop the dough into the soup.

How can I thicken the broth more?

Add an extra tablespoon of flour during the roux stage or simmer uncovered slightly longer.

Can I make the dumplings larger?

Yes, but space them out well—they expand and need room to cook through. Larger dumplings may take a few extra minutes.

Conclusion

Vegan Chicken and Dumplings is the ultimate one-pot comfort meal—rich, creamy, and completely satisfying. The fluffy dumplings paired with hearty vegetables and a thick, flavorful broth make it a go-to recipe when you’re craving something cozy. Whether you’re feeding the family or looking to indulge in a warm bowl of nostalgia, this plant-based classic has everything you need.